Argiro’s Falafel RecipeFeatured

Argiro’s Falafel Recipe


For 4 Person(s)


  • 250 g chickpeas soaked
  • 1 onion
  • 1 clove garlic
  • 1/2 bunch parsley
  • 1/2 bunch fresh coriander
  • 1/2 tsp soda
  • 1/2 tsp cumin
  • 1/2 tsp hot paprika
  • 2 tbsp balsamic vinegar with honey
  • salt
  • pepper
  • a little olive oil for the pan
  • 3 1/2 tbsp flour


To serve:

Middle Eastern pitas warmed

fresh lettuce hearts

fresh chopped tomato

Greek plain yogurt


A day ahead soak chickpeas in plenty of water until they swell. Next drain and mash in blender.

Put mash in a bowl.

Puree the onion, garlic, parsley, coriander, baking soda, flour and spices for the seasoning.

Then add the chickpeas; add the balsamic vinegar with honey and mix using a spoon. With the spoon, take a tablespoon of mixture. I like to make them Greek style, as large meatballs in a flat shape. Put in greased baking pan and brush them with olive oil.

Bake in a well preheated oven 200ºC, for 15 minutes; turn over and continue baking for 10 minutes or until extra golden.

Serve with Arabic bread, yogurt, lettuce and the fresh tomatoes.

Recipe notes

This recipe is courtesy of Argiro Barbarigou, Celebrity TV Chef, Restaurateur, Author.